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Add a photoServings: 6
Ingredients
- 6 c. Unsalted chicken stock,*
- 1/2 c. Unsalted butter
- 1 c. Chopped onion
- 6 med Jalapeno peppers, seed/mince
- 1 x Clove garlic, chopped
- 1 1/2 c. Arborio rice
- 1 c. Vella Sonoma Dry Jack cheese
Directions
- * Up to 7 c.; Or possibly use 5 c. canned broth diluted with 2 c. water
- In heavy md saucepan, bring stock to boil over high heat. Remove from heat and keep hot.
- In large heavy saucepan, heat butter over moderately low heat. Add in onion, jalapenos and garlic and cook, stirring occasionally, till softened, 6 to 8 min. Add in rice and stir to coat well with butter. Stir in 1 c. warm stock and cook, stirring, till liquid is absorbed, 10 to 12 min.
- Continue to cook risotto, adding warm stock, 1/2 c. at a time, and stirring till absorbed and grains are just tender but still hard to bite, 30 to 40 min.
- Grate cheese. Stir 1/3 c. cheese into risotto. Cover and let stand 3 min. Serve on plates and pass remaining cheese and pepper mill separately.
- Serves 6 as first course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 6 servings | |
| Calories 335 | |
| Calories from Fat 140 | 42% |
| Total Fat 15.99g | 20% |
| Saturated Fat 9.89g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 379mg | 16% |
| Potassium 311mg | 9% |
| Total Carbs 41.08g | 11% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.53g | 1% |
| Protein 6.29g | 10% |
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